Jollibee Recipe: Spicy Fried Chicken
Have you ever woken up in the middle of the night realizing that you forgot something? That is me, right now, clad in my pajamas, remembering that I forgot to give you the Jollibee Fried Chicken recipe! My sincerest apologies. ❤ As I snuggled up watching the semi-finals of the Manila Majors last night my eyes began to droop. “I hope my fellow bloggers enjoy that spaghetti recipe” I muttered to Mr. Noob Chef, “it sure was good…”. I forced my eyes to stay open just long enough to see Team Liquid beat Newbee and head to the Grand Finals against OG, and then I crashed. Hard.
I think my dream had something to do with food… or maybe organizing thoughts in my head… I can’t remember. But I do remember waking up at 4:30 AM thinking, “oh my gosh! They (meaning you), need their chicken recipe!”. So I jumped out of bed and here I am. 🙂
This fried chicken is crispy, tender, and very crunchy. For this recipe I turned to Southern Culinary Goddess, Paula Deen and I’m so glad I did. Her secret to really flavored chicken is to add hot sauce to the egg wash. That way, once you dredge the chicken in self-rising flour, the flavor stays locked in to the meat. Note: if you really want to ramp up the heat on this chicken just add a few shakes of Cajun seasoning to the flour as well. If not, leave the flour as-is and it will be totally manageable even for people who aren’t big into spicy food. Lastly, I prefer turkey gravy to dunk the chicken into, but for a classic Jollibee experience grab a jar of beef gravy, warm it up in the microwave, and dig right in. No utensils required 😉
And now it’s back to bed for me! Enjoy this recipe everyone and let’s get cooking! ❤
Jollibee Spicy Fried Chicken
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon garlic powder
1 teaspoon pepper
1 tbsp. salt
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
Step 1: Take a whole chicken and cut it into 8 or 10 pieces. Run the knife along the edges of the joints and bone to get smooth even cuts.
Step 2: Rise, pat dry with a paper towel and set aside in a bowl.
Step 3: In two large mixing bowls get your egg wash and flour dredge ready. Mix together 3 eggs, water, and 1 cup hot sauce together in one bowl. In the other mixing bowl add 2 cups self-rising flour, plus the salt, black pepper, and garlic powder.
Step 4: Dip each chicken piece into the egg wash, then dredge through the seasoned flour and drop into a large stock pot filled with frying oil. (I used peanut oil heated to 350 degrees (F)). Fry for 13 minutes. Remove to a plate lined with paper towels and you’re done! Serve hot and enjoy!